The BILD Christmas menu: goose leg with aroma turbo | Life & Knowledge

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What would Christmas Eve be without potato salad and sausages?

But on the holidays afterwards it can be a little more festive. And so that the Christmas menu doesn’t degenerate into stress, the Franconian star and TV chef Alexander Herrmann (50) has conjured up a delicious 3-course menu exclusively for BILD – with step-by-step instructions for easy cooking.

And that is served:

► One as a starter Christmas bruschetta with beetroot, tangerines and smoked almonds.

► The main course is traditionally refined: Leg of goose with melted goose crunch, elderberry cabbage and sunflower seed potatoes. “The goose legs are braised for this dish, so they stay nice and juicy. Then the skin is peeled off, cut into small pieces and fried together with panko flour until crispy. That ignites the aroma turbo for the club, ”promises Herrmann. Practical: goose legs and cabbage can be prepared two days before the Ferst.

► The star chef serves a dessert Blitz plum ice cream with caramelized nuts and caramel gingerbread sauce. “The ice cream is made in just two minutes, you only need a hand blender,” explains Herrmann.

BILD wishes you bon appetite!

Christmas bruschetta


  • 4 slices of farmhouse bread or wood-fired bread, 1.5 cm thick
  • 4 beetroot tubers (peeled, cooked, vacuum-packed)
  • 2 mandarins
  • 1 shallot
  • 1 large dash of red wine vinegar
  • 1 dash of balsamic vinegar
  • 1 dash of rapeseed oil
  • 1 EL Senf
  • 1 EL Table lake rettich
  • 150 ml of vegetable oil
  • 100 g smoked almonds
  • 1 small piece of horseradish root
  • Zucker
  • salt
  • black pepper

Aromatic starter: Christmas bruschetta with beetroot, mandarins and smoked almonds

Photo: Frank Zauritz


  1. Peel and fillet the mandarins and collect the juice.
  2. Lightly toast the bread in a large, non-stick pan on both sides in a little vegetable oil, remove and drain on paper towels.
  3. Peel shallots, dice finely, sweat briefly in a small sauté pan, deglaze with red wine vinegar and remove from heat. Then mix with balsamic vinegar and rapeseed oil to form a vinaigrette, season with salt and a small pinch of sugar.
  4. Thinly slice three tubers of beetroot, place on a tray, season with a pinch of salt and marinate the vinaigrette.
  5. Roughly cut the rest of the beetroot, place in a tall blender, add table horseradish and mustard, fill up with tangerine juice and mix finely with a hand blender. Add sunflower oil and mix like a mayonnaise from bottom to top until creamy.
  6. Spread the mayonnaise on the bread slices, put the marinated beetroot slices on top, put the mandarin fillets in between, sprinkle with coarsely crushed smoked almonds and rub fresh horseradish over them.
Teaser picture

The chopped or sliced ​​smoked almonds give the bruschetta an aromatic kick

Photo: Frank Zauritz

Leg of goose with melted goose crunch


  • 4 Goose bumps
  • 700 ml red wine
  • 1-1.5 l vegetable broth
  • 8 shallots
  • 1 small celeriac
  • 200 g chestnuts (peeled, vacuum-packed)
  • 1 Orange
  • 1/2 bunch of lovage
  • 2 bay leaves
  • 1 teaspoon juniper berries
  • 1 cinnamon stick
  • 6 tbsp panko (coarse breadcrumbs)
  • 100 g Butter
  • Vegetable oil (e.g. sunflower oil)
  • Salt and black pepper
  • 30 small potatoes (e.g. La Ratte)
  • 100 g pumpkin seeds
  • 3-4 EL Butter
  • 1 head of red cabbage
  • 3 red onions
  • 3 red apples
  • 700 ml elderberry juice
  • 700 ml vegetable stock
  • 2 stars anise
  • 2-3 tbsp cornstarch
  • 2 THE Gänseschmalz
  • Zucker
Teaser picture

Festive main course with aroma turbo: The goose leg gets a taste kick from the crunch

Photo: Frank Zauritz

Preparation of the goose leg:

  1. Clean, peel and cut the shallots and celery into large pieces.
  2. Season the goose legs with salt, fry them with a dash of vegetable oil in a roasting pan on the stove until light brown on all sides.
  3. Remove the legs, place the vegetables in the roaster and fry until light brown.
  4. Deglaze with half of the red wine, reduce completely until the vegetables start to fry again. Then repeat with the second half of the wine.
  5. Put the goose legs back in the roaster, fill up with plenty of stock until the legs are covered, add the bay leaves, cinnamon stick and pressed juniper berries. Bring to the boil once and cover with the lid and put in the oven (180 ° C convection) for 30 minutes.
  6. Pluck half of the lovage leaves from the twigs and set aside.
  7. Put the rest of the lovage (leaves and stems) in the roasting pan, reduce the temperature to 140 ° C, continue stewing for an hour.
  8. Take the cooked goose legs out of the roaster, place on a tray and let cool down.
  9. Carefully peel the skin off the legs, allow to cool completely and cut into fine strips.
  10. Leave the skin cut into strips in a non-stick pan over medium heat. When the skin begins to turn crispy brown, add panko and roast light brown. Season to taste with salt and pepper.
  11. Strain the sauce through a fine sieve, bring to the boil, add chestnuts and mix finely with a hand blender. Season to taste with salt and pepper.
  12. Mix in the remaining cold butter with a hand blender before serving.
  13. Finely chop the lovage leaves. Liquefy a spoonful of butter on the stove, brush the legs with it, sprinkle with sliced ​​lovage, cover and heat in the oven at 80 ° C convection.
  14. Arrange the warm goose legs on plates, spread the melted goose crunch on top and serve with chestnut sauce.

Preparation of potatoes:

  1. Roughly mix the pumpkin seeds in the machine.
  2. Peel the potatoes, boil them in lightly salted water, remove them and let them evaporate.
  3. Froth the butter in the pan, add the mixed pumpkin seeds and brown lightly.
  4. Put the potatoes in the pan, season with salt and toss until the pumpkin seeds turn crispy and brown and stick to the potatoes.
Teaser picture

The boiled potatoes are sprinkled with roughly chopped sunflower seeds and roasted

Photo: Frank Zauritz

Preparation of elderberry herb:

  1. Remove the outer leaves from the red cabbage, quarter the head, remove the stalk.
  2. Finely chop the cabbage with a knife.
  3. Wash the apples, cut eighths, remove the core and cut into fine pieces.
  4. Peel the onions, cut in half, cut into fine strips and sweat light brown in a large saucepan with goose lard.
  5. Add strips of red cabbage, season with salt and sugar and sauté briefly. Deglaze with elderberry juice, bring to the boil.
  6. Top up with the broth, add the apple pieces and star anise and simmer over a medium heat for approx. 45 minutes, stirring occasionally.
  7. When the cabbage is soft, thicken with a little cornstarch mixed in cold water, remove the aniseed, season with salt and sugar.

Lightning plum ice cream with caramelized nuts


  • 200 g macadamia nuts (peeled, raw)
  • 2 tbsp powdered sugar
  • 1 dash of water
  • 100 g of sugar
  • 200 ml of cream
  • 150 g dark couverture
  • 1 large pinch of gingerbread spice
  • 1 pinch of sea salt
  • 500 g plums (frozen)
  • 150 g yogurt
  • 2-3 tbsp powdered sugar
  • 8 speculoos biscuits
Teaser picture

A sweet ending: lightning plum ice cream with caramelized nuts and caramel gingerbread sauce

Photo: Frank Zauritz


  1. Roast the macadamia nuts in a baking dish in the oven at 160 degrees Celsius for about 12 to 15 minutes until light brown
  2. Bring the sugar to the boil with the water in the pan. Add the nuts and reduce, stirring constantly, until a white layer forms around the macadamia nuts.
  3. Then immediately place on a baking sheet and carefully separate the individual nuts.
  4. Caramelize the sugar in an amber-colored saucepan on the stove, deglaze with cream and simmer over medium heat until the caramel has completely dissolved in the cream.
  5. Take the saucepan off the stove and gradually stir in the couverture until a homogeneous thick sauce is formed.
  6. Finally, season with a little gingerbread spice and a small pinch of salt and serve lukewarm.
  7. A few days before Christmas, cut the plums into large pieces (approx. Sixth) and freeze them again in the freezer.
  8. Just before serving, quickly puree the frozen plum pieces with yogurt and powdered sugar in a blender to make a creamy ice cream. (To be on the safe side, hold back a few pieces of plum at the beginning and do not mix in the whole yoghurt at once, so that the ice cream can be made a little firmer if necessary.
  9. To serve, crumble the speculoos biscuits in four dessert bowls, place a wedge of plum ice cream on each, sprinkle with the caramelized nuts and pour on the lukewarm gingerbread sauce.
Teaser picture

Frozen plums, yoghurt and powdered sugar: the ice cream is prepared in a few minutes

Photo: Frank Zauritz

Teaser picture

Cheers, enjoy your meal and have a great party: star chef Alexander Herrmann and his BILD Christmas menu

Photo: Frank Zauritz


READ Also:  Manufacturers and retailers warn: Toys will be scarce before Christmas! | Life & Knowledge

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